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Books > Food & Drink > General cookery > Cookery dishes & courses
Global baking sensation The Hebridean Baker shares his fabulous
recipes and fascinating stories of island life, with modern takes
on classics and traditional Scottish staples giving you a true
taste of Scotland's wild and windswept Outer Hebrides. FAILTE, I'M
THE HEBRIDEAN BAKER Close your eyes. What is your picture of the
Outer Hebrides? Walking along a deserted beach? Climbing a
heather-strewn hill with a happy wee dog by your side? Sipping a
dram at a ceilidh to the tune of a Gaelic song? Or chatting by a
warm stove with a cuppa and a cake? For me, it is all these things,
and more ... and they have inspired every page of this book; its
stories and its recipes. The Hebrides is a larder like no other,
offering some of the best homegrown produce you'll ever be lucky
enough to enjoy. Let these islands unleash your inner Scottish
baker! So go on, choose a recipe - they are all delicious, I
promise. And, of course, homemade is always best ... Coinneach x
From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies
to Heilan' Coo Cupcakes, and Granny Annag's Christmas Cake to Aunt
Bellag's Duff, there's something here to put a smile on everyone's
face. And with his faithful West Highland Terrier Seoras by his
side every step of the way, the Hebridean Baker will even help you
teach your dog Gaelic, while you enjoy some truly delicious
Scottish bakes. Focusing on small bakes that use a simple set of
ingredients, these recipes will unleash your inner Scottish baker -
it's all about rustic, home baking and old family favourites
because, as the Hebridean Baker says, 'Homemade is Always Best'.
'Very Scottish-sexy, very Outlander' - ELLE
Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September.
’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en
rondom die braaivleisvure te kuier met hul vriende en familie. Die
dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.
In
die boek gaan Jan verder as algemene raad oor vuurmaak en die braai
van steak, tjops, hoender en wors. Beslis 'n moet vir alle
braailiefhebbers!.
The word "gelato," in Italian, simply means "ice cream," but its
meaning has shifted to define a type of high-end frozen dessert,
made with milk, not cream. Gelato also has 35% less air whipped
into it than ice cream, heightening its rich mouthfeel without
tipping the scales. Gelato, in all its luxury, is simple to make at
home with a standard ice-cream maker. "Making Artisan Gelato,"
following on the heels of "Making Artisan Chocolates," will offer
45+ recipes and flavor variations for exquisite frozen desserts,
made from all-natural ingredients available at any grocery store or
farmer's market. From pureeing and straining fruit to tempering egg
yolks for a creamy base, the gelato-making techniques included in
"Making Artisan Gelato" ensure quality concoctions. Recipe flavors
run the gamut--nuts, spices, chocolate, fruit, herbs, and
more--with novel flavor pairings that go beyond your standard-issue
fare.
Great American comfort food from the cast iron cooking masters! No
one knows American cooking better than Lodge. For over a century,
home cooks have used Lodge Cast Iron Cookware to make everything
from cornbread and chili to fried chicken and apple pie. Whether
you've cooked with Lodge pots and pans for years or have only just
discovered these time- tested pieces, here you'll find the
essential collection of cast iron recipes from Lodge and the chefs,
food writers, and others who swear by them.
Enjoy a life without counting calories, without guilt, simply
Innocently Sweet. With the increasing demand for healthy food
options, Innocently Sweet is the perfect guide to treating yourself
to your favourite desserts, still keeping nutrition and health at
heart and mind. This book will be the perfect inspiration for
dinner parties, weekend treats or birthdays, allowing you to enjoy
every bite guilt free. But this is not just a cook book. Chantal,
with her coaching and nutrition experience, shares the health
benefits of using real ingredients; guidance to moderation, whilst
teaching us the danger of sugar and how the food industry works.
Chantal, a fantastic health coach and passionate cook, shares some
of her fun recipes, easy to make and healthful with every bite. A
guide to the right ingredients and what to look for Easy to follow
recipes to beautiful guilt free desserts Understand your body and
know what works for you
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